Breakfast…eh…not my favorite meal. I know a lot of people who could eat breakfast anytime of the day, including my fiancé. Me? Not so much. I’ve been known to go out for breakfast/brunch and order a lunch/dinner dish. Weird, I know.
But… breakfast has to be made. Since I’m not much of a breakfast eater or cook I was really excited to find this simple Baked Banana Bread Oatmeal recipe in the cookbook, Budget Bytes by Beth Moncel.
This is a fabulous cookbook if you are looking for great dishes that don’t cost a fortune to make. She shares ways to stock your kitchen and what freezes well so you can get the best bang for your buck. I highly recommend it.
This dish is perfect to make on a Sunday night, cool and then dish up into little to-go containers. There is enough oatmeal for an entire work week. I put my fiancés in these little containers I got from Kentucky Fried Chicken. Perfect for him to take to work every morning.
The Baked Banana Bread Oatmeal is moist, packed with a nice banana flavor and has a nice crunch from the walnuts. It’s denser than a traditional oatmeal, but it’s not dry. Very filling. I loved it.
If you are looking for an easy breakfast that is quick and can be made ahead then this is it. Give it a try and let me know what you think.
- 3 ripe bananas, mashed
- ⅓ cup brown sugar
- 2 large eggs
- ½ tsp salt
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- 1 tsp baking powder
- a couple of handful of slivered walnuts. Buy the pre-packaged kind in the baking aisle.
- 1½ cups milk
- 2½ cups old-fashioned rolled oats
- Preheat oven to 375 degrees. Spray an 8x8 casserole with cooking spray.
- In a medium-sized bowl, mash the bananas. Add the brown sugar, eggs, salt, cinnamon, nutmeg, baking powder and walnuts. Mix well.
- Add the milk and mix until smooth.
- Add the oats and mix well. Pour into the casserole dish.
- Bake for 45 minutes. Top should be a golden brown.
- Allow to cool and then dish into single-serving leftover containers.